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If you have a serious sweet tooth and love the perfect balance of salty and sweet, the Salted Caramel Chocolate Mousse Cups Recipe is your new best friend. This dessert combines rich, creamy chocolate mousse nestled inside delicate chocolate cups, all accented by luscious homemade salted caramel. Each bite offers a heavenly symphony of smooth textures and deep flavors that make it impossible to stop at just one. Whether you’re treating yourself or impressing friends, this recipe delivers everything you want in a show-stopping yet surprisingly approachable dessert.
Ingredients You’ll Need
Gathering your ingredients for this Salted Caramel Chocolate Mousse Cups Recipe is simple, but each item plays a crucial role in creating the perfect blend of textures and tastes. From silky chocolate to velvety cream and sweet, buttery caramel, these essentials work together to elevate every bite.
- Muffin liners: Use jumbo or regular size to shape the chocolate cups perfectly.
- 1 cup (6 oz) chocolate chips or chopped chocolate: This base chocolate forms the sturdy yet melt-in-your-mouth cup shell.
- 4 egg yolks: Provide richness and help create the mousse’s luxurious texture.
- ¼ cup granulated sugar: Sweetens the mousse and balances out the saltiness of the caramel.
- 2 cups heavy cream, divided: Essential for both the mousse’s fluffiness and the creamy salted caramel sauce.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth to both mousse and caramel.
- â…› teaspoon salt: Enhances flavors, especially in the mousse for balance.
- 1 cup chocolate chips or chopped chocolate (dark, milk, or semi-sweet): Melted into the mousse for a deeply chocolatey experience.
- ½ cup granulated sugar: The foundation of the caramel’s signature sweetness.
- 2 tablespoons light corn syrup: Keeps the caramel smooth and prevents crystallization.
- 3 tablespoons salted butter: Infuses the caramel with a rich, savory edge.
- ⅓ cup heavy cream: Added to caramel for creaminess and to temper the sugar’s intensity.
- ¼ teaspoon salt: Critical for that irresistible salted caramel flavor punch.
- Chocolate curls or shavings: For garnish, adding sophistication and texture.
- Coarse salt (e.g., kosher salt): Sprinkled on top to emphasize the salty-sweet contrast.
How to Make Salted Caramel Chocolate Mousse Cups Recipe
Step 1: Prepare the Chocolate Cups
Begin by melting 1 cup of chocolate chips or chopped chocolate in the microwave at 50% power, stirring every 30 seconds until completely smooth. Using muffin liners, coat the insides by spooning about 1 ½ tablespoons of the melted chocolate into each liner and spreading it up the sides to create a thick shell. Allow the chocolate cups to harden fully before gently peeling off the liners. This forms the elegant edible vessel for your luscious mousse and caramel.
Step 2: Make the Chocolate Mousse Base
Whisk together 4 egg yolks with ¼ cup granulated sugar until smooth and slightly pale. In a saucepan, heat 1 cup of heavy cream along with 1 teaspoon vanilla extract and ⅛ teaspoon salt until hot but not boiling. Gradually whisk half the hot cream into the egg yolks to temper them, then pour the entire mixture back into the saucepan. Cook on low heat, stirring constantly until thickened to 170°F. Remove from heat and stir in 1 cup chocolate chips until glossy and melted. Chill this mixture for 1 to 2 hours for the flavors to meld.
Step 3: Whip and Fold
Whip the remaining 1 cup heavy cream to stiff peaks and gently fold it into the chilled chocolate mixture. This delicate step gives the mousse its light, airy texture and luxurious mouthfeel.
Step 4: Craft the Salted Caramel
In a clean saucepan, cook ½ cup granulated sugar and 2 tablespoons light corn syrup over medium heat, swirling occasionally until it reaches a dark amber hue. Carefully add 3 tablespoons salted butter and ⅓ cup heavy cream, stirring continuously until silky smooth. Stir in ¼ teaspoon salt and 1 teaspoon vanilla extract, then remove the caramel from heat and set aside to cool slightly.
Step 5: Assemble Your Mousse Cups
Now for the fun part: spoon a generous layer of salted caramel into each chocolate cup, followed by a fluffy layer of chocolate mousse. Drizzle a little more caramel on top and finish with a sprinkle of coarse salt and some elegant chocolate curls. Refrigerate the assembled cups for at least 4 hours to let the flavors marry and the mousse set perfectly.
How to Serve Salted Caramel Chocolate Mousse Cups Recipe
Garnishes
To really wow your guests or simply indulge yourself, top your mousse cups with delicate chocolate curls or shavings and a sprinkle of coarse salt. These finishing touches not only look fabulous but add a complex texture and enhance the salted caramel’s flavor.
Side Dishes
Pair these mousse cups with something light and refreshing like fresh berries or a simple mint leaf to contrast the richness. A small espresso or a cup of fragrant tea also complements the deep chocolate and caramel notes beautifully.
Creative Ways to Present
Try serving your Salted Caramel Chocolate Mousse Cups Recipe in individual clear glass cups or mini trifle bowls for a modern twist. You can also layer the components in small jars for a charming, portable dessert. Adding a dusting of cocoa powder or edible gold leaf elevates the presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Salted Caramel Chocolate Mousse Cups refrigerated in an airtight container. They will stay fresh and creamy for up to 3 days without losing that luscious texture.
Freezing
If you want to make this dessert in advance, the mousse cups freeze well. Wrap each mousse cup tightly in plastic wrap and place them in an airtight container. Thaw overnight in the refrigerator before serving to maintain their silky consistency.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. Allow frozen cups to fully thaw in the fridge rather than heating, preserving the delicate mousse and chocolate structure.
FAQs
Can I use store-bought caramel sauce instead of homemade?
While homemade salted caramel adds an unbeatable freshness and depth of flavor, you can substitute store-bought caramel if short on time. Just be sure to add a pinch of coarse salt to mimic the perfect salty-sweet balance.
Is it safe to use raw egg yolks in the mousse?
In this recipe, the egg yolks are gently cooked in the hot cream mixture to reach 170°F, making them safe to consume. If you prefer, you can use pasteurized eggs for extra peace of mind.
What chocolate should I use for the cups? Dark, milk, or semi-sweet?
All three options work wonderfully depending on your taste preferences. Dark chocolate gives an intense flavor, milk chocolate adds creaminess, and semi-sweet balances richness with sweetness.
Can I make this recipe vegan or dairy-free?
This dessert relies heavily on dairy and eggs for texture and flavor, so converting it will take some experimentation. Using coconut cream, dairy-free chocolate, and egg substitutes might work but will change the texture somewhat.
How long do the Salted Caramel Chocolate Mousse Cups keep in the fridge?
Stored properly in an airtight container, these mousse cups stay fresh for up to 3 days. Beyond that, the texture may begin to change but they will still taste delicious.
Final Thoughts
Jumping into the Salted Caramel Chocolate Mousse Cups Recipe is like inviting a little luxury into your everyday life. Each step is straightforward, the flavors come together beautifully, and the end result is pure indulgence. I promise once you try this recipe, it will become a beloved staple for celebrations or whenever you’re craving something truly special. So get those ingredients ready and prepare to amaze your taste buds!
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Salted Caramel Chocolate Mousse Cups Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Delight in these elegant Salted Caramel Chocolate Mousse Cups, featuring crisp chocolate shells filled with luscious chocolate mousse and layered with rich homemade salted caramel. Perfectly balanced with a touch of coarse salt and delicate chocolate curls, this decadent dessert combines silky textures and contrasting flavors for a gourmet treat sure to impress.
Ingredients
Chocolate Cups
- 1 cup (6 oz) chocolate chips or chopped chocolate
- Muffin liners (jumbo or regular)
Chocolate Mousse
- 4 egg yolks
- ¼ cup granulated sugar
- 2 cups heavy cream, divided
- 1 teaspoon vanilla extract
- â…› teaspoon salt
- 1 cup chocolate chips or chopped chocolate (dark, milk, or semi-sweet)
Salted Caramel
- ½ cup granulated sugar
- 2 tablespoons light corn syrup
- 3 tablespoons salted butter
- â…“ cup heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Garnish
- Chocolate curls or shavings
- Coarse salt (e.g., kosher salt)
Instructions
- Prepare the Chocolate Cups: Melt 1 cup (6 oz) of chocolate chips or chopped chocolate in the microwave at 50% power, stirring every 30 seconds until smooth and fully melted.
- Line the Muffin Tin: Place muffin liners into a muffin tin, selecting jumbo or regular size based on your preference.
- Form Chocolate Shells: Spoon 1 ½ tablespoons of the melted chocolate into each liner and spread the chocolate evenly up the sides to create a thick coat, forming the cups.
- Harden the Chocolate Cups: Allow the chocolate-lined cups to harden completely at room temperature or in the refrigerator, then gently peel away the liners. Set the chocolate cups aside for filling.
- Whisk Egg Yolks and Sugar: In a bowl, whisk together 4 egg yolks and ¼ cup granulated sugar until the mixture is smooth and pale.
- Heat Cream Mixture: In a saucepan, heat 1 cup of heavy cream with 1 teaspoon vanilla extract and â…› teaspoon salt over medium heat until hot but not boiling.
- Temper the Egg Mixture: Gradually whisk half of the hot cream into the egg yolks and sugar mixture to temper the eggs, then pour everything back into the saucepan.
- Cook Until Thickened: Cook the mixture over low heat, stirring constantly, until it thickens and reaches 170°F, ensuring it does not scramble.
- Add Chocolate to Mousse Base: Stir in 1 cup of chocolate chips or chopped chocolate until fully melted and smooth. Transfer mixture to a bowl and chill for 1 to 2 hours.
- Whip Remaining Cream: Whip the remaining 1 cup of heavy cream to stiff peaks and gently fold it into the chilled chocolate mixture to create a light mousse.
- Prepare Salted Caramel: In a clean saucepan, cook ½ cup granulated sugar and 2 tablespoons light corn syrup over medium heat, swirling occasionally until the mixture turns a dark amber color.
- Add Butter and Cream: Carefully stir in 3 tablespoons salted butter and ⅓ cup heavy cream. Then, add ¼ teaspoon salt and 1 teaspoon vanilla extract, continuing to stir until smooth.
- Cool Caramel: Remove the caramel from heat and set it aside to cool slightly.
- Assemble the Mousse Cups: Spoon a layer of salted caramel into each chocolate cup, followed by a layer of chocolate mousse.
- Finish with Garnish: Drizzle another layer of caramel over the mousse, then sprinkle with coarse salt and decorate with chocolate curls or shavings.
- Chill Before Serving: Refrigerate assembled mousse cups for at least 4 hours to allow them to set perfectly before serving.
Notes
- Use high-quality chocolate for best flavor in both the cups and mousse.
- Be careful when cooking the caramel; avoid stirring too vigorously to prevent crystallization.
- To ensure smooth mousse, fold whipped cream gently to maintain airiness.
- If chocolate shells crack, re-melt some chocolate and brush inside to reinforce.
- Can be made a day ahead and stored covered in the refrigerator.
